Ingredients:

Beef Kebabs
600g piece beef scotch fillet
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 cloves garlic, crushed
1 small (150g) red pepper, chopped
1 small (150g) green pepper, chopped
1 small (150g) yellow pepper, chopped
Salt and freshly ground pepper

Spicy herb dressing
¾ cup (180ml) plain yogurt
2 tablespoons olive oil
¼ cup (60ml) lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 teaspoon ground cumin
2 small fresh red chillies, chopped
1 tablespoon chopped fresh parsley

Tomato Rice
500g basmati rice
75ml vegetable oil
1 tablespoon black mustard seeds
1 tablespoon slit chick pea lentils
1 teaspoon black lentils
1 teaspoon turmeric powder
2 teaspoon chilli powder
½ teaspoon Asafoetida powder
1 tablespoon fresh ginger, crushed
1 sprig fresh curry leaves
1kg ripe tomatoes, chopped
salt to taste
¼ bunch fresh coriander leaves, chopped

Method:

Beef Kebabs
Cut beef into 3cm cubes. Combine beef, oil, vinegars and garlic in bowl; mix well.
Cover, refrigerate 3 hours or overnight.
Thread beef, tomatoes and peppers alternately onto 8 skewers. Season to taste.
Add kebabs in batches to heated greased pan (or grill or barbecue), cook until beef is browned and cooked as desired. Serve kebabs on tomato rice, drizzle with spicy herb dressing.

Spicy herb dressing
Combine all ingredients in bowl; mix well.

Tomato Rice
Wash and soak the rice in cold water.
Heat approximately 3 litres of water in a pot and when boiling, add the drained rice.
Season and cook over medium heat stirring occasionally till the rice is cooked.
Drain and keep aside.
Heat oil in a pan and crackle the black mustard seeds.
Reduce the heat and add both the lentils and cook till the lentils turn a light golden brown, stirring constantly.
Add the chilli and turmeric powders and stir well for about 30 seconds.
Add the asafoetida powder and cook for a few moments.
Add the fresh ginger and curry leaves and mix well.
Add the chopped tomatoes, salt and cook till the tomatoes are cooked and begin to leave the sides of the pan.
Add the cooked rice and mix well, taking care not to crush the rice.